I LOVE Sushi, especially BBQ Unagi. The BBQ sauce is really called Kabayaki sauce, and is traditionally served over eel. It is also very good with rice, or other types of fish such as Salmon, Talapia, shrimp, crab etc.
Kabayaki sauce:
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sugar
Mix the all of the ingredients well in a small pan, then turn the heat on low and let it simmer for a few minutes, stirring every minute or so if the sugar shows any sign of settling at the bottom. Then take it off the heat and let it cool.
I like to put leftover Kabayaki Sauce in a squirt bottle & store the refrigerator. It keeps well for quite awhile.
Did you know that you can also find Unagi, prepackaged and frozen for a fraction of the cost that you would pay in a Sushi Restaurant? Its very easy to prepare, just follow the directions, typically its cooked in the oven on 400 Degrees for about 5-7minutes. I personally like to still go out for Sushi. Its one of my few guilty pleasures that I look forward to whenever the opportunity pops up. This is great to keep on hand tho for cravings and the sauce is really delicious on many different seafood dishes, and even Pork, Chicken, or Veggies & Rice.
Did you know that you can also find Unagi, prepackaged and frozen for a fraction of the cost that you would pay in a Sushi Restaurant? Its very easy to prepare, just follow the directions, typically its cooked in the oven on 400 Degrees for about 5-7minutes. I personally like to still go out for Sushi. Its one of my few guilty pleasures that I look forward to whenever the opportunity pops up. This is great to keep on hand tho for cravings and the sauce is really delicious on many different seafood dishes, and even Pork, Chicken, or Veggies & Rice.
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